MINI PICNIC ROLLS
Ah, tuna salad, egg salad, ham and
cheese… Can't decide what kind of
sandwich to have? Have them all - just
make sure you've made them on these tiny
soft rolls, just a couple of big bites each.
2 2/3 cups ( 12 3/4 ounces) King Arthur
unbleached All- purpose Flour
1/3 cup (1 5/8 ounces) cornmeal or 1/3
cup ( 2 1/4 ounces) semolina
2 teaspoons instant or active dry yeast
3 tablespoons (1 1/4 ounces) sugar
1 1/4 teaspoons salt
1/4 cup (1/2 stick, 2 ounces) butter
1/4 cup (1 1/4 ounces) baker's Special
dry milk Or nonfat dry milk
2 tablespoons (3/4 ounce) potato flour or
1/4 cup (1/2 ounce) dried potato flakes
1 cup (8 ounces) water
at room temperature, in a covered bowl, for 1 to 1 1/2 hours, till it's puffy and nearly
doubled in bulk.
ShAping the rOllS: Divide the dough into 24 pieces.; each piece will be a little larger
than a ping pong ball. If you have a scale, each piece should weigh about 1 1/8 ounces,
or 32 grams.
Round each piece of dough into a smooth ball. Place the rolls into a lightly greased 12"
round pan; two 8" or 9" round cake pans; or a 9" x 13" pan, with an inch of space between
them. Cover the pan(s) with lightly greased plastic wrap, and allow the rolls to rise for
about 1 hour; they'll be puffy, but not necessarily doubled in size.
tO mAKe the dOugh: Using your hands,
an electric mixer, a food processor or
bread machine, mix and knead together
all of the ingredients to form a smooth,
soft dough. Allow the dough to rise
Preheat the oven to 350°F. When the rolls are puffy, uncover and bake for 22 to 24 min-
utes, till they're golden brown. Remove from the oven, and brush the tops with melted
butter, if desired. Yield: 2 dozen 2" rolls.